Rainbow Cake

Ingredients

vegetable spray
3 cups all-purpose flour
4 tsp baking powder
½ tsp salt
2 sticks (1 cup) unsalted margarine, room temperature
2⅓ cups sugar
5 egg whites, room temperature
2 tsp vanilla extract
1½ cups soy milk, room temperature
red, orange, yellow, green, blue and purple gel food coloring
*for the frosting, you can make homemade buttercream or use 3 containers of pre-made vanilla frosting, such as Duncan Hines.

Instructions

Preheated two ovens in your kitchen to 350 degrees. If you only have one oven, just heat that one up. Prepare six 9-inch-round foil pans with vegetable spray, then line the bottom of each with parchment paper and spray again.
In a large bowl, whisk together the flour, baking powder and salt. In an electric mixer, cream together the margarine and sugar. Slowly, add the egg whites and mix until well combined.
Add the vanilla and mix until fully incorporated. Next, mix in the flour mixture and soy milk in two alternating additions, beginning with the flour and ending with the milk.
Divide the batter evenly between six medium bowls. Each bowl contains around 1 cup of batter. Use gel food coloring, add ⅛ tsp. of each color to its designated bowl and whisk away.
Transfer each color to the prepared cake pans then move those pans in to the ovens. If you don’t have room in your oven for all six pans, you can bake them in batches. The cakes bake for only 15 minutes, so if you need to work in batches, it won’t take too long.
Remove the cakes from the oven and transfer them to a wire rack. After cooling for 10 minutes, invert the cakes onto a wire rack; re-invert and let cool completely.
If your cakes aren’t even, use a serrated knife to trim the tops. Then you get to snack on the extra cake (or make multicolored cake pops).
Placed four strips of parchment paper around the perimeter of a 10 inch cake circle, then place the purple layer in the center.
Spread 1 cup of frosting over the first layer with a spatula so it extends just beyond the edges of the cake.
Repeat the process with the blue, green, yellow and orange layers. Place the remaining red layer on top, bottom-side up.
Sweep away any loose crumbs then cover the top and side with a thin layer of frosting with a spatula, also using any of the excess frosting visible between the layers. Refrigerate the cake for 30 minutes, until it set.
After 30 minutes, take the cake out of the fridge and cover it again with the remaining frosting. Enjoy!